We caught up with long time Sundry friend Eileen Peters recently. Follow along as she takes us through her personal farm to table experience with her family in Oregon:

Eileen:

“Here in Oregon we have a large fruit and vegetable garden. It is on the family farm that I grew up on, so it has always been a part of my life. My father is the driving force of this large undertaking, and we definitely grow more than we can eat. A lot of the produce is given away to friends and neighbors, some of whom help make and tend the garden every year. It is fantastic that my children are now getting to experience this garden, the same way I fondly remember from my childhood. They are really getting the idea as they start with the planting process in May (they help Grandpa buy the seeds, and then plant them), then watch the garden take shape quickly. From plants to blooms to fruit/ vegetables. The hardest part is waiting for everything to ripen! The food is best enjoyed right there on the spot. Picking cherry tomatoes right off the vine, eating corn raw off the cob, pulling carrots and eating them straight from the ground (after a quick rinse of course), picking berries from the bushes even if they aren’t quite ripe yet and gobbling up plums from the tree. That is really the best. And it is so fun to have it come full circle.

Growing up we loved making fresh salsa from the garden. When the ingredients are so fresh you just cannot go wrong. We would turn it into a full meal (and I still do, ha). I don’t use any real recipe I just go by sight and then, of course by taste, and tweak it to my liking.

Fresh Tomato Salsa

Fresh Tomatoes

Onion

Anaheim Chilies

Jalapeño Peppers (this really varies. Sometimes the peppers are SO spicy and other times almost nothing)

Fresh Basil

Fresh Lemon Juice

Salt/Pepper

Chop it all up, give it a stir and get a big bag of really good tortilla chips.

The corn fresh from the garden makes it hard to eat it from anywhere else. It is just so sweet and crisp. We love making a Mexican street corn inspired salad. I don’t have a recipe for this one either. It’s simple and can easily be adjusted to individual tastes.

Mexican Corn Salad

Fresh Corn (steamed lightly and cut off the cob)

Cojita Cheese crumbled

Fresh Cilantro

Olive Oil

Fresh Lime Juice

Salt/ Pepper

Dash of Paprika

Gently mix all the ingredients using the olive oil and lime juice as dressing. Save some of the cheese and cilantro to use on top as a garnish.

The fresh produce makes Summer feel perfect!”

Want to see more of Eileen and why Sundry loves her? Click here to see the #sundryloveseileen collaboration.